If you live in my neck of the woods, the nip in the air is exhilarating! Fresh and clean... and the kind of chill that makes you want to run for a big sweater or a tartan throw. Chilly but not bitter cold yet!

I LOVE November! Even though the peak color is all but faded, the view from the porch is golden and subtle and the farmland aged to a perfect earthy brown.

Yesterday a huge doe walked along our property line looking for the last kernels of corn from the harvested field. She was magnificent! Just like the landscape around her! Quiet and tentative and a wondrous sight!

When the weather makes it's final turn towards frost and flurries I usually bring in the porch and patio furniture. But not this year... I saw a show about Scandinavia and saw happy people bundled up in scarves and sweaters with lap blankets sipping cofffee in the sunny, yet cold outdoors. It looked marvelous to me. So I am putting the tartan's on the porch rockers and taking coffee there... and taking in November and all it has to offer.

Now here's what's on the Menu...

MONDAY~ SLOW COOKER DAYSouthwest Steak TacosRefried BeansCoslaw

Recipe: Slow Cooker Southwest Steak TacosAll I can say is OLE" and these are sooooo delicious!1 lb flank steak1 cup pale ale ( I have a stout beer)Juice from 1/2 orangeJuice from a limesalt and pepper8 (6 inch) flour tortillasalsasour creamCombine steak, ale, orange juice, salt and pepper, in a slow cooker. Cook on low for 8-10 hours or 4-5 on high.At the end of cooking time, transfer steak to cutting board and shred with 2 forks. Discard all but 4 TBS cooking liquid. Add shredded steak and mix.Soften tortillas and top each with steak. Roll up and top with salsa and sour cream.

Preheat oven 400 to degrees. Scrub baking potatoes. Place potato horizontally on a cutting board and make 5 evenly spaced cuts in the potato almost all the way through ( If you cut it through, don't worry, just stick it together when you wrap it). The potato will fan out slightly. Slice all 4 potatoes.

Place a thinly sliced onion and a pat of butter (aprox. 1 tsps.) in each slit in the potato. Onion will stick out of the potato. Salt and pepper potato.Wrap securely in aluminum foil. Put potatoes on baking sheet and bake until done, approximately 50-60 minutes. Potato should be fork tender.Serve with foil intact and take off foil just before eating. Printable Recipe

In larger jar or bowl, add 2 TBS of honey to pickled beets and juice and let sit for 2-24 hours in refrigerator.Drain and cut into matchsticks. Place in bowl.Add all ingredients and gently stir. Serve immediately.Printable Recipe

Recipe: Grilled Ham Steak With Apples And Pears
Doesn't this recipe sound luscious? Ham steaks are wonderfully full of flavor and just so easy to prepare! This one comes from Cozy Home Scenes. Click HERE for this quick and scrumptious meal!

Recipe: Ina Garten's Perfect Roast Chicken With A StoneGable Twist
This is a delicious herbed infused chicken that is easy and so company worthy! I usually make 2 chickens and freeze the meat of 1 for other meals. When I cook 2 chickens I have enough carcass, skin and wings to make an incredible slow cooker chicken stock. This recipe gives us a BIG bang for our grocery buck! To see recipe and a tutorial full of easy to follow pictures, click HERE.

Recipe: Chip Chicken Tenders
Oh my chip-lovin'-stars! This recipe is not only for kids, but for anyone who wants to indulge their crunchy, delicious, yummy, spicy side! Chips are such a guilty pleasure for me! I cannot keep them in the house. I could easily eat a whole BIG bag all by myself. When I saw this recipe from Hanna at HANNAH'S NEST I knew I was going to make it, FOR SURE! Thanks Hanna for making me so happy!

Recipe: The best Ceasar Salad In The World! Not Bragging.... Just Fact!
This is the ONLY Ceasar salad recipe you will ever need! It is one of StoneGable's all time favorite recipes!
Click HERE for the recipe and a tutorial with easy to follow pictures!

Combine oil and butter in a frying pan and put all 8 cups of onions in pan. Add sugar and salt and toss to coat. Cook onions on medium low heat for 40 minutes to 1 hour stirring occasionally. They will cook down to a fraction of their former volume and most of the liquid will evaporate. You can do this step ahead, and put in refrigerator until you are ready to make soup.

Do you remember this napkin tutorial? So easy and very chic! The folks at Stylist Home thought so too!

STYLIST HOME, a great web-site devoted to design and DYI just featured this upscale napkin folding technique and image from StoneGable. Click HERE to see the article.

Stylist Home has a young contemporary look that is brimming with interesting articles! Click HERE to see other crafty projects and great home designs. You will get lost in all the fabulous articles and imagery! Look for categories such as: Home Design, Minute Makeovers, The Stylish Hostess, Essential Skills, Clean Home and Curb Appeal. These are just a very small sampling of all the categories to choose from! You can even watch how-to videos!

As a part of an International blogging event, By Invitation Only, hosted by the fabulous Marsha at Splendrosa we were asked...

"Let's name the thing/person/place we've always wanted to experience, but haven't.Dream that money is no object.Tell the WORLD what you've always wanted to do or wish you could do, but just haven't done it yet."

What a fabulous prompt!!!!

And here is my answer...

My Emmaus Road!

Recently, a group of friends and I took a field trip to the Philadelphia Museum Of Artto view Rembrandt's Faces Of Jesus exhibit.

For me, this was a profoundly personal pilgrimage of sorts.Not only did I marvel at the small realistic masterpieces.. The Faces Of Jesus...

photo copy: Rembrandt

But I was also captivated by Rembrandt's artistic renderings ofThe Road To Emmaus

photo copy: Rembrandt

Rembrandt's inspiration comes from a story in the bible (Luke 24:13-36) The historical event goes...

Two of Jesus' disciples are walking on the road to Emmaus coming from Jerusalem, about a 7 mile walk. It has been a few harrowing and life altering days for these men.

Jesus, who had been crucified just 3 days earlier, meet the men on the road to Emmaus and they (by divine design) do not recognize Him. As they walk together, the disciples begin to tell their fellow traveler about recent events in their lives.

These disciples have much to say! For many things have happened that they did not expect and cannot explain! The disciples are sad and confused and probably afraid! They talk about Jesus the Nazarene... their Rabbi... the ONE they thought might be the Messiah. I can just hear them as they broken heartedly tell this travel companion how their Master was falsely accused, arrested and crucified. He was dead... along with all of their hopes and dreams. In fact, they reveal, earlier that very day some other disciples had found Jesus' tomb empty... and there was a report of an appearance by an angel! They just don't understand it all!

Jesus, after hearing their tale, admonishes the men because they are slow to believe all that they learned their whole lives... since they were just little boys... for this was all written about in the Torah and the books of the Prophets. Had they only really looked, or only really believed it they would have not been confused or sad!

As Jesus continues to walk with the men he lovingly teaches them again "beginning with Moses and with all the prophets" and "He explains to them the things CONCERNING HIMSELF in ALL the Scriptures". (Like 24:27)

The two men are captivated by the wisdom this new friend is revealing! They urge Jesus to stay and dine with them as it is getting time for supper. I can imagine the soul-attraction these men feel for Jesus and the thrill in their hearts as The Light Of The World enlightens the Scripture for them! The Torah (meaning: God's light) illuminated by it's Author! But still they do not know it is Him!

Jesus does stay with them for dinner. Can you see the three of them reclining at a table... the disciples are hungry and weary but spiritually on fire? Jesus takes the bread that has been served. He blesses it in traditional Jewish form and gives it to the men. Three days ago He had done the same thing. These very men were with Him at the Passover feast just hours before His death. They were with Him for... His last supper!

The men instantly recognize Him! And now the risen Jesus vanishes!

And they astonishingly say to one another with overwhelming joy, " Were not our hearts burning within us while He was speaking to us on the road, while He was explaining the Scripture to us?" (Luke 24:32) While Jesus was speaking the words of Truth and Life their hearts (mind, will, emotion, intellect) were burning with agreement, understanding and belief!

This is not the end of THE STORY~ To read this story and the end, clickHERE. It is a page-turner, a life saver!

Rembrandt was so enthralled by this bible story! It became a reoccurring theme in his paintings, sketching and etchings.

photo copy: Rembrandt

photo copy: Rembrandt

photo copy: Rembrandt

I too am fascinated! Not only by Rembrandt's beautiful and varied depictions of the road to Emmaus event. I am profoundly moved by the thought of Jesus LITERALLY walking His disciples through His very own words... the Bible... and teaching them HIMSELF...FACE TO FACE!

Most of you know me as a blogger who spends much time having a lot to say about my home, StoneGable. I love blogging and my home. but what many of you don't know is that blogging... nor StoneGable is the passion of my life. Not even close!

I am a devoted disciple of my Lord and Savior Jesus Christ. I KNOW HIM! REALLY!

And I am a student, a learner of His Word. I have the extreme blessing of teaching His Word, as well. THAT is the real passion of my life!

So, when Marsha asked:

"Name the thing/person/place we've always wanted to experience, but haven't.Dream that money is no object.Tell the WORLD what you've always wanted to do or wish you could do. but just haven't done it yet."

I knew right away! This is what I wish, no... what I want...

I want to meet Jesus on my road to Emmaus and have Him teach me, face to face! I want to see his nail-pierced hand gestures... feel the warmth of his smile... notice the color of His eyes...mark his gait and keep in step with Him as we walk. I want to start with Genesis and have Him teach me right through Revelation!

I want to hear His voice. The voice I have been inwardly perceptive of and following for decades. I most of all want to hear Him laugh!

I want to sit and dine with Him. I want to be there when He reminds me of His New Covenant through the symbolic breaking of bread. I want my eyes to be opened... I want to see!

I want my heart to burn, as it does now... but I yearn to go deeper! I want more belief, more knowledge, more understanding, more desire to be worthy of the name disciple!

I want to worship Him... to tell Him how totally He, and He alone has completely changed my life.. face to face!

This is the experience I "wish for". No money can buy it. It is so extravagant and beyond all treasure. But it is a free gift to me... and to you! REALLY!

And this is the amazing thing... I KNOW for sure that this WILL happen some day! I hope before I leave this earthly body, but if not I am certain it will happen the second my I meet HIM face to face~ the very instant my time here is done! It has been promised to me by Jesus in Hisown words!

Will you join me... be the other one on that Road To Emmaus?

I am participating in By Invitation Only at Splenderosa's. Please visit as other participants answer this question!

StoneGable is getting a "spit shine" this week! We are expecting guests. Three, twenty-something, young married couples are coming for a Lancaster County weekend. I am beyond thrilled.

I can't wait to fuss on and pamper them. They are all young professionals with busy lives... StoneGable is just the place for them to unwind!

I am in the process of getting StoneGable ready for company!

The spent mums are being replaced. Tartan blankets are being thrown over the front porch rockers, big glass jars are being filled with crunchy snacks and sweet treats. Everything is getting a thorough cleaning and seasonal decor will be scattered throughout the house! I am in my element! The balance, for me, is to enjoy the process of preparing for my company WITHOUT wearing myself out! And if truth be told, I do have help. Thank goodness for Katie!

I want these wonderful young people to have a very relaxing and memorable weekend! One filled with great food, fellowship and fun!

Recipe: StoneGable Ham And Bean SoupDon't pass this recipe up as "just another bean soup"! I posted this recipe 2 years ago when I had just started blogging because it is PHENOMENAL! There is a little secret ingredient that makes this a bean soup extraordinaire... click HERE for recipe and how-to's.

Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.Put 1/2 cup flour in a bowl and roll scallops individuallyin flour to coat. Place on an unlined tray or sheet pan.Heat frying pan and add oil and butter. Heat, on high, until bubbly ( it is okay to see a little smoke). Add scallops, do not crowd. Dust withpaprika.

Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.

Remove from pan to a plate and cover. Scallops will continue to cook.

To make a yummy reduction, using the delicious brown bits left in the pan:

Turn off heat and add wine and lemon. Stir up brown bits. Turn heat back on high and let reduce by half.

Heat oil and butter in a large skillet. Add onion and cook for 5 minutes, until soft and translucent. Add rice and pasta. Cook until slightly browned.

Meanwhile, add bullion to hot water and dissolve. When rice is slightly browned, add water and put a lid on the skillet. Cook until gently simmering. Cook about 20 minutes until the water is absorbed and the rice and pasta are soft. You may need to add a little extra water if it gets too dry. Take off heat and add parsley.

Recipe: Pasta With Artichoke Pesto And Tomatoes1/2 large bag of Festoni or other gourmet pasta

1 jar of Artichoke pesto

1/2 bag frozen artichokes

12-15 small tomatoes

olive oil

kosher salt

basil, chopped

Parmesan Cheese (optional)

Kalamata olives (didn't have any, but if I did they would be delicious in this)

Add-in's (I had some grilled onions and red peppers in the frig and used them)

Cook pasta according to instructions and drain.

Meanwhile, put 1 TBS olive oil in a small skillet and heat over medium high heat. Add artichokes and cook until slightly brown, about 5 minutes. Add tomatoes and cook until the they burst and deflate a little, about 5-7 minutes.

When pasta is done put it in a large bowl. Add the jar of Artichoke Pesto and mix. Add artichokes and tomatoes. Mix. If needed add a little more olive oil or a little pasta water. Add cheese or other add-in's and mix.

This is a nod to my Hungarian roots. I remember this as a child! Wonderful, filling and so flavorful! Don't pass this up! This is not rocket science, so the cabbage to noodle ratio is up to you. If you have more or less of noodles or cabbage, it really doesn't matter

Heat oil in skillet. Add thinly sliced cabbage and onion. Salt and pepper liberally.Saute until cooked through and slightly browned.Add cooked noodles and continue to saute. You may need to add a little extra vegetable oil. Add butter and stir it through.

Even if you don't like Brussels Sprouts, I bet you will like these! They are caramelized and then braised in bacon fat, wine and good chicken stock. Then covered with Panko and cheese and baked~ YUMMY!

Preheat oven 350 degrees.In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.

Add chicken stock until Brussels sprouts are half covered and cook gently for 10 minutes, covered.Add wine and cook for another minute or two.

Toss bread crumbs and Parmesan cheese together and sprinkle over Brussels sprouts. Put in oven and cook until the dish is hot and crispy.

In a large skillet heat oil to medium heat. Add onion an celery. Cook until translucent, about 5 minutes. Transfer to slow cooker. Add a little more oil and add beef cubes. Brown on all sides. Add to slow cooker. Add the rest of the ingredient to the slow cooker, cover with lid and cook on low for 6-8 hours.